Pineapple Bliss Cupcake

Directions

1. 1
   CAKE:
2. 2
   Prepare your muffin tin by lining 18 cups with cupcake liners.
3. 3
   Preheat oven per directions on cake mix box.
4. 4
   Combine the entire can of crushed pineapple (do NOT drain it) with the cake mix. Divide batter into 18 cupcake liners and bake per directions on the box.
5. 5
   FROSTING:
6. 6
   On a shallow baking sheet, spread the coconut flakes out in a thin layer and toast in the oven (325F for 8-10 minutes) until lightly browned. Remove from oven and set aside to cool.
7. 7
   In a medium bowl using a hand mixer, combine cream cheese, vanilla extract and powdered sugar. Chill in the refrigerator.
8. 8
   After the cupcakes have cooled, frost each cupcake with cream cheese frosting and roll in toasted coconut. Keep refrigerated.